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- 1 pound smoked sausage - 4 medium potatoes - 1 cup carrots - 1 cup celery - 1 medium onion - 4 cups chicken broth - 1 cup heavy cream This chowder needs solid, hearty ingredients. I like using smoked sausage for a rich taste. You can slice it into half-inch rounds for even cooking. The potatoes add creaminess and bulk. I prefer medium potatoes, peeled and cubed. Carrots and celery give a bright crunch. The onion adds sweetness and depth. Chicken broth forms the base, while heavy cream brings it all together. - 1 teaspoon garlic powder - 1 teaspoon dried thyme - Salt and freshly ground black pepper - 2 tablespoons extra virgin olive oil Seasonings make a big difference in flavor. Garlic powder and thyme add warmth. Always taste and adjust salt and pepper, too. I use extra virgin olive oil to sauté the vegetables. It gives a nice base flavor and helps the chowder taste fresh. - Fresh parsley Garnish adds a pop of color and freshness. I like to chop fresh parsley and sprinkle it on top just before serving. It looks nice and adds a hint of herbal flavor. For a full recipe, check the details on Creamy Sausage and Potato Chowder. - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Once the oil is hot, add 1 pound of sliced smoked sausage. Brown the sausage for about 5-7 minutes. Cook until it is nice and caramelized on both sides. - Use a slotted spoon to remove the sausage from the pot. Set it aside on a plate for later. - In the same pot, add 1 medium finely chopped onion, 1 cup of diced carrots, and 1 cup of chopped celery. - Cook the vegetables for about 5 minutes. Stir often until the onions turn translucent and the veggies soften. - Now, add 4 medium peeled and cubed potatoes to the pot. Stir to combine with the sautéed vegetables. - Pour in 4 cups of chicken broth. Season it with 1 teaspoon of garlic powder, 1 teaspoon of dried thyme, salt, and pepper to taste. - Increase the heat and bring the mixture to a rapid boil. - Once the chowder boils, reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes. This will make the potatoes fork-tender. - After the potatoes are tender, add the reserved sausage back into the chowder along with 1 cup of heavy cream. - Allow the chowder to simmer for another 5-10 minutes. Stir occasionally to prevent sticking. Taste it and adjust seasoning as needed. This creamy sausage and potato chowder is a comfort food dream! For the full recipe, check the section above. To make your chowder creamy, you can adjust the amount of heavy cream. If you want a lighter chowder, use less cream. For a richer taste, add more. You can also thicken your chowder using cornstarch or flour. Mix a tablespoon of cornstarch with cold water. Stir this mixture into the chowder. Let it cook for a few minutes to thicken. If using flour, make a roux by cooking it with butter before adding it to the chowder. This adds depth and a smooth texture. To boost flavor, consider adding spices and herbs. A pinch of smoked paprika gives a nice kick. Fresh thyme or rosemary can brighten the dish. You can also add a sprinkle of red pepper flakes for heat. For added richness, stir in some cheese. Cheddar or Gruyère melts well and complements the sausage perfectly. This makes your chowder even more delicious. Pair your creamy sausage and potato chowder with bread for a full meal. A crusty bread roll is perfect for dipping. You can also serve it with a simple green salad. This adds freshness and crunch. If you want more sides, try roasted vegetables. They bring extra color and flavor to your table. Enjoy your chowder hot, garnished with chopped parsley for a bright touch. For the full recipe, check out the Creamy Sausage and Potato Chowder! {{image_4}} You can easily change the sausage in your chowder. Using turkey sausage makes it lighter. It still brings great flavor. You can also swap out vegetables based on what you have. Try adding corn, bell peppers, or green beans for a new twist. If you need gluten-free options, use gluten-free broth. You can also use cornstarch to thicken instead of flour. For dairy-free alternatives, swap heavy cream with coconut milk. This will keep your chowder rich and creamy without dairy. Want to add some flair? Try making an Italian-style chowder. Add Italian herbs like basil and oregano. This gives your dish a fresh taste. For a Mexican flavor, add diced tomatoes and chili powder. This will spice things up and create a whole new experience. For the full recipe, check the section above. To keep your creamy sausage and potato chowder fresh, store it properly. First, let the chowder cool down to room temperature. Then, transfer it to an airtight container. - Refrigeration guidelines: You can store it in the fridge for up to 3 days. Make sure to seal it well to avoid any smells from other foods. - Freezing instructions: If you want to freeze it, pour the cooled chowder into freezer-safe bags or containers. It will stay good for about 3 months in the freezer. Just remember to leave some space at the top, as liquids expand when frozen. When you are ready to enjoy your chowder again, reheating it right is key. - Best methods for reheating: The best way to reheat is on the stove over low heat. Stir it often to avoid sticking. If you prefer, you can microwave it in short bursts, stirring in between. - Maintaining flavor and texture: Add a splash of cream or broth when reheating. This keeps the chowder creamy and helps restore its original flavor. Always taste and adjust the seasoning if needed. You can store this chowder in the fridge for up to three days. Keep it in an airtight container. For longer storage, you can freeze it for up to three months. Just make sure to cool it first before freezing. When ready to eat, thaw it overnight in the fridge. Yes, you can make this chowder ahead of time. Cook it fully, let it cool, and store it in the fridge. When you are ready to serve, simply reheat it on the stove. This allows the flavors to blend well and makes it even tastier. This chowder pairs well with several sides. Here are some ideas: - Crusty bread rolls - Garlic bread - A fresh garden salad - Steamed vegetables You can easily adjust the spice level. If you like it spicy, add red pepper flakes or hot sauce. For a milder flavor, skip these ingredients. You can also use a milder sausage to keep it soft. This post covered a hearty Creamy Sausage and Potato Chowder. You learned about its fresh ingredients, cooking steps, and tips for flavor and texture. I shared ways to adapt recipes for different diets and tastes, ensuring anyone can enjoy this dish. Remember, cooking is about creativity and fun. Feel free to experiment with flavors or pairings. Make this chowder your own. Enjoy the warmth and comfort it brings. Your meals can be both satisfying and enjoyable!

Creamy Sausage and Potato Chowder

Warm up with a delightful bowl of creamy sausage and potato chowder that's perfect for chilly days! This comforting recipe combines smoked sausage, tender potatoes, and fresh veggies in a rich, creamy broth that will satisfy your cravings. Ready in just 45 minutes, it's an easy and delicious meal for any night. Click through to discover the full recipe and enjoy this creamy goodness at home!
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Ingredients
  

1 pound smoked sausage, sliced into ½-inch rounds

4 medium potatoes, peeled and cut into ½-inch cubes

1 cup carrots, diced into small pieces

1 cup celery, chopped into small pieces

1 medium onion, finely chopped

4 cups chicken broth (homemade or low-sodium)

1 cup heavy cream

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and freshly ground black pepper to taste

2 tablespoons extra virgin olive oil

Fresh parsley, finely chopped (for garnish)

Instructions
 

In a large heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the sliced sausage, cooking until browned and caramelized on both sides, about 5-7 minutes. Once browned, use a slotted spoon to remove the sausage from the pot and transfer it to a plate. Set aside.

    In the same pot, add the chopped onion, diced carrots, and chopped celery. Sauté the vegetables for about 5 minutes, stirring frequently, until the onions are translucent and the vegetables begin to soften slightly.

      Add the diced potatoes to the pot, and stir to combine with the sautéed vegetables. Pour in the chicken broth and season the mixture with garlic powder, dried thyme, salt, and pepper to taste. Increase the heat to bring the mixture to a rapid boil.

        Once the chowder reaches a boil, reduce the heat to low and cover the pot, allowing it to simmer gently for 15-20 minutes, or until the potatoes are fork-tender and cooked through.

          After the potatoes are tender, stir the reserved cooked sausage back into the chowder along with the heavy cream. Allow the chowder to gently simmer for an additional 5-10 minutes, stirring occasionally to ensure it doesn’t stick to the bottom. Taste and adjust the seasoning, adding more salt and pepper if desired.

            Serve the chowder hot in bowls, garnishing each serving with a sprinkle of freshly chopped parsley on top for added color and freshness.

              - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                - Serving Suggestion: Pair the chowder with a crusty bread roll for a complete meal!